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Lemon Curd

This luscious lemon curd recipe is so delicious, and ridiculously easy. Cooking it over a double boiler ensures a fantastic consistency that is silky smooth. You can also cook it directly in a saucepan over medium heat, just be very careful of overcooking - you might end up with lemony scrambled eggs! Whisk constantly, and take it off the heat at the sight of a bubble or two popping, and the consistency has thickened nicely. Spread on toast, top on vanilla ice cream, add to a bowl of berries, it is simply a burst of summer goodness!

Lemon Curd

Yield: 1 .5 cups


4 egg yolks

1 whole egg

½ cup sugar

½ cup freshly squeezed juice and zest (4 – 5 lemons)

6 tablespoons unsalted butter, cubed, at room temperature


Place all the ingredients except the butter in a heat proof bowl and place the bowl on top of the saucepan with 1 inch of simmering water. Have the heat on medium low, ensuring there is adequate steam while the mix cooks.

Constantly whisk all the ingredients until the mixture starts to thicken and leaves a trace when the whisk is lifted.

Remove the pan from the heat. Whisk in the butter until homogenized. Pour out the curd into a clean bowl, through a sieve, to catch any overcooked egg whites (if any). Place a piece of plastic wrap directly on top of the curd to prevent skin from forming. Refrigerate for at least 2 hours. At this point, you can remove the plastic wrap and place in an airtight container.


This curd keeps for 5 days, in an airtight container, in the fridge.


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